Thai Sweet Potato Soup

Hi lovelies! Happy Wednesday! I can’t believe it’s already April and am so excited about some events happening this month! Another Art Uncorked event, Easter (I’m cooking the whole dinner by myself!) and my Grandma’s big birthday surprise, just to name a few! I have a feeling it is going to be a great month and the perfect start to Spring.

But as eager as I am for Spring to arrive, the Bay Area cannot seem to make up its mind in terms of weather. So although I’ve been ditching my tights on occasion, I’m still favoring warm, hot meals. As I was browsing Pinterest, I knew I found a winning recipe when I found Whole Living’s Almond Chicken Soup with Sweet Potatoes. I immediately set off to start making the soup and it wasn’t until I started cooking that I realized I didn’t have some of the ingredients on hand. However, I wasn’t about to let that deter me so I started substituting and combining foods that sounded good that I had on hand. I’ve found that the more comfortable I become in the kitchen, the less I feel the need to adhere to recipes. It’s always a bit of a gamble, but hey, that’s what makes cooking (and life!) more fun. And it’s even better when it results in a great outcome like this soup did- it was met with rave reviews and comments to please make it again soon!

Thai Sweet Potato Soup

*Gluten-Free & Dairy-Free

Ingredients:

  • 2 Zucchini
  • 4 Carrots
  • 1 package butternut squash cubes (about 3/4 cup)
  • 2 Small Sweet Potatoes (about 1 cup chopped)
  • 1 Russet Potato
  • 1/2 Yellow onion (3/4 cup chopped)
  • 8-10 oz. cooked chicken breast
  • 1/4 cup peanut butter
  • 1/2 cup almond butter
  • 4 C. chicken stock
  • 2 T. ginger
  • 1 clove garlic
  • 3 large handfuls baby spinach

Directions

  1. Chop all vegetables into 1-inch cubes, peeling the potatoes before chopping.
  2. Dice 1/2 yellow onion and mince garlic.
  3. Combine the chicken broth, onion, garlic, sweet potato and potato in a large pot and bring to a boil.
  4. Reduce heat and add carrots, zucchini and butternut squash and simmer about 15 minutes.
  5. In a bowl, whisk almond butter and peanut butter together with 1/2 cup of soup broth and add to soup along with the cooked chicken.
  6. Add 3 cups baby spinach and ginger and simmer for 5 minutes.
  7. Season with salt and pepper and serve with a lime wedge.

This soup is made with fresh, wholesome ingredients and packed with vegetables. It’s so simple and comes together in a flash– I used Trader Joe’s frozen chicken breast, thawed it and heated in a separate pan and added it to the soup. However, this recipe can easily be made vegetarian by substituting vegetable stock and leaving out the chicken. It already is full of protein from the nut butter!

Questions:

-What’s your attitude in the kitchen? Do you stick to recipes or play around?

-Tell me (or link!) to one of your favorite recipes that you’ve created!